Table of contents
CATERING FOR HEALTH
Christina MaudsleyIs it realistic to expect caterers to provide meals in line with current dietary guidelines? Can caterers become nutrition educators and still stay in business? Christina Maudsley…
FAST FOOD
Simon M Johnson, Alison TaylorMention the words ‘fast food’ to a group of colleagues, and you will get a mixture of responses and a variety of expectations. Ask them then to define fast food without using the…
COOKED EGG DISHES
Julia Mottishaw, Margaret StubbsSalmonella in eggs hit the headlines in December 1988 and the hazard of contaminated eggs was discussed in virtually every news programme and newspaper. The problem was not wholly…
TROUBLED WATERS
We tend to take water for granted in Britain: we automatically assume that we can drink any water from a tap. In general there seems little doubt that our mains water is of an…
VEGETARIAN DIETS — AN ASSESSMENT
The proceedings of the first international congress on vegetarian nutrition, held in 1987, have been published recently. The summary of the congress explains that vegetarianism is…
TRENDS IN FOOD CONSUMPTION
The Annual Report of the National Food Survey Committee, published recently, gives detailed analyses of household food consumption, expenditure and nutritional levels in Great…
STARTREK FARMING AND DESIGNER FOOD
Biotechnology could have far reaching implications for the food that we eat but its potential will only be realised if it is perceived to be consumer friendly, said Mr Donald…
HEALTHY EATING: TAKE A HEALTHY LOOK AT CATERING
This is the name of a new and imaginative training package which has recently been launched by Westminster College. It goes out of its way to state that this is a positive way for…
CFCs THE WAY FORWARD
CFCs are an important group of compounds, the chlorofluorocarbons, often known by the trade name of Freons. The group has some useful properties. They are very stable…
FOOD SAFETY ISSUES: PESTICIDE RESIDUES
The third general report of the Working Party on Pesticide Residues showed that pesticide residue levels in food in the UK are generally low and that estimated average dietary…
ISSN:
0034-6659Online date, start – end:
1971Copyright Holder:
Emerald Publishing LimitedOpen Access:
hybridEditor:
- Dr Vijay Ganji